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REPORT ON THE PRESERVATIVE PRINCIPLES OF HOPS. PART XIX: QUANTITATIVE STUDIES OF THE CHANGES IN PRESERVATIVE VALUE DURING THE BOILING AND FERMENTATION OF HOPPED WORTS: SECTION IV: DEDUCTIONS FROM EXPERIMENTAL DATA OBTAINED BY APPLICATION OF THE LOG PHASE METHOD FOR ESTIMATION OF THE BACTERIOSTATIC POWERS OF HOP RESIN CONSTITUENTS. THE EXPRESSION OF THE BACTERIOSTATIC POWERS OF WORTS AND BEERS IN TERMS OF PURE HUMULON
Author(s) -
Walker T. K.,
Parker A.
Publication year - 1940
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1940.tb06036.x
Subject(s) - preservative , section (typography) , chemistry , fermentation , value (mathematics) , citation , combinatorics , mathematics , food science , computer science , statistics , library science , operating system